# Components:
→ Chocolate Roulade (Log Cake)
01 - 4 large eggs, separated
02 - 1/2 cup plus 2 tbsp granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1 tsp vanilla extract
05 - 1/4 tsp salt
→ Filling & Topping
06 - 3/4 cup plus 1 tbsp heavy cream
07 - 2 tbsp powdered sugar
08 - 1/2 tsp vanilla extract
09 - 3.5 oz melted dark chocolate
10 - Icing sugar, for dusting
→ Accompaniments
11 - 5 oz gingerbread cookies
12 - 4.2 oz candied orange slices
13 - 3.5 oz roasted chestnuts, peeled
14 - 3.5 oz chocolate truffles
15 - 1 small bunch red grapes
16 - 2.8 oz dried figs, halved
17 - 1.4 oz sugared cranberries (optional)
18 - Sprigs of fresh rosemary, for garnish
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch jelly roll pan with parchment paper.
02 - Beat egg yolks with half the sugar until pale and thick. Sift in cocoa powder and add vanilla extract; mix until well combined.
03 - In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
04 - Gently fold egg whites into egg yolk mixture in three portions until just incorporated.
05 - Spread batter evenly into prepared pan and bake for 12 to 15 minutes until springy to the touch.
06 - Invert cake onto a clean kitchen towel dusted with cocoa powder. Remove parchment and roll cake with towel from short end. Allow to cool completely.
07 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks. Unroll cooled cake, spread cream evenly, then carefully re-roll.
08 - Place roulade seam-side down. Drizzle melted dark chocolate over top and dust lightly with icing sugar.
09 - Position roulade on a large serving board and artistically arrange gingerbread cookies, candied orange slices, chestnuts, truffles, grapes, figs, sugared cranberries, and rosemary sprigs around it.
10 - Serve immediately or chill until ready to enjoy.
